Hugh's Nutty Seedy Clusters
Nutty Seedy Clusters
INGREDIENTS:
12–15 servings
- 200g pumpkin or sunflower seeds (or a mix)
- 30g whole flaxseed or chia seeds (or a mix)
- 30g poppy seeds (optional)
- 150g hazelnuts, almonds or walnuts (or a mix), roughly bashed
- A generous pinch of salt
- 50ml rapeseed oil or melted coconut oil
- 30g soft brown sugar or 1–1½ tbsp honey or maple syrup
- 1 medium egg white (optional)
- 100g mixed dried fruit (raisins, sultanas, chopped prunes and/or dried apricots (optional)
METHOD
1. Preheat the oven to 190°C/170°C Fan/Gas 5. Line a large baking tray with baking paper.
2. Tip all of the seeds and the nuts into a large bowl, add the salt and stir to mix well.
3. Put the oil and sugar, honey or maple syrup into a small saucepan over a low heat and melt together, stirring gently, until smoothly combined and warm (not hot).
4. If using the egg white, whisk lightly in a small bowl until foamy.
5. Pour the warm oil and syrup mix over the seeds, add the egg white if using, and stir well until you have a damp, slightly sticky mixture.
6. Pour onto the lined tray and spread out into an even layer.
7. Bake in the oven for 20–25 minutes until golden brown, giving the mix a couple of gentle stirs after about 10–15 minutes. Leave to cool completely and crisp up.
8. Once cooled, break up the nutty seedy sheet into pieces. You can mix the pieces with some dried fruit if you like (or simply add some when you serve up the clusters). They will keep in a jar or other airtight container for a couple of weeks.
